Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins
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DOI: 10.3390/molecules24030408
Abstract: This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee)… read more here.
Keywords: interactions factor; physicochemical properties; protein phenolic; phenolic compounds ... See more keywords